How about a food recipe thread?

[Cheesefood]

I made a fantastic meal last night and it occurred to me that since we all share beer recipes, why not recipes for food?

Last night's meal was a Carribbean styled experimental dish: Mango garlic chicken with caribbean whipped sweet potatoes and vegetable medly. (This was all done on the fly with stuff in the kitchen)

1. Garlic Mango chicken:
Take a couple of chicken breasts and, with a paring knife, make 3-5 cuts on each side and stuff them with slivered garlic.
Put them in a sealed container with some mango juice (I had some in the fridge that was purchased for mango margarita night several weeks ago).
Place in the refridgerator for 30 minutes or more, then grill. Flip it only twice for each side, and dunk into mango juice during flips.

2. Carribbean whipped sweet potatoes:
Boil two peeled yams or sweet potatoes for about 45 minutes. Drain, then add one banana, 2-3 tbsp butter, 1/2 cup vanilla soy milk, <1/4 cup bourbon (I might try with dark rum in the future and cut the brown sugar), 1/4 cup (or more - to taste) brown sugar and 2-3 ounces of vanilla (to taste). Whip until creamy.

3. Vegetable medly:
Open freezer, pull out steamer bag of Bird's Eye vegetable medly. (I used the Broccoli, water chestnut, carrot and peapod mix). Microwave for 5 minutes.

Quite yummy. The mango juice caramelizes nicely to seal in the chicken's juices, which mingle with the garlic to cut the sweetness. The potatoes are like dessert or some sort of wonderful pie filling. I take no credit for the veggies other than buying and nuking them.

This meal was paired with a Goose Island IPA. The hoppy, bitter flavor balanced out the sweetness of the meal.

 

[Spyk'd]

Ok, I'll bite!

I did my famous bratwurst and beer relish on Monday. It's real simple, but really good.

You take a couple packs of Johnsonville Bratwurst (or any other "Premium Sausage" in your area) and put them in a sauce pan with a couple good pinches of salt and pepper and cover them with your favorite beer. Pale ales work good, but I used my stout this time and it was good too, just alot dark in the end (we'll get there!).

Bring the pan up to a boil then cut back your heat to a high simmer and let it go for 15 mins. (don't let it boil too high or that will be all of your flavor out in the water!). uncovered. After simmering for 15 mins, cut the heat off and slap a lid on it and let it rest for 15 mins.

While your brats are happening on the stove, slice 2 large onions (Vidalia's are in season!) and two large bell peppers into strips ("fajita cut").

Remove the sausages from the beer and place on a paper towel on a plate and put in the fridge.

Put the onions and peppers in the beer/sausage juice in the pan and bring back up to a high simmer. Simmer until all the liquid is gone. This is your relish.

When you're ready to eat, just grill the bratwurst until golden brown, serving on a po' boy, hogie, sub, or French roll with a generous heaping of your relish and a little squeeze of a spicy brown mustard and forget about it.

Stoopid good.

Give it a shot! Ah, I still have some left....mmm, dinner.


Edit: To pacify ablrbrau and others fortunate enough to make access to premium/gourmet sausages!

 

[Dude]

This thread has soem awesome looking recipes in it....

https://www.homebrewtalk.com/showthread.php?t=5550

 

[homebrewer_99]

I opened and poured a Hefe Weizen into a freshly rinsed weizen glass.

Tasted so good I had another, and another, and another (rinsing the glass with cold water between pours mind you).

After another one I realized that wasn't hungry anymore.

So, I opened and poured another one - for dessert!

 

[Bernie Brewer]

You take a couple packs of Johnsonville Bratwurst

JOHNSONVILLE Bratwurst??????? EEEEEEEEEEWWWWWWWWWWWW!

Sorry I just now noticed that you're from MS and probably don't know any better

If you ever get up here to WI let me know and I will put you on to some excellent bratwurst! Heck I'll do it now- check out my cousin's site:

http://www.ablermeat.com/

Sorry I couldn't help myself- I saw the recipe (which looks good BTW) and my cousin's place was the first thing that popped into my head

 

[Spyk'd]

Sorry I just now noticed that you're from MS and probably don't know any better

I'm actually from California. I'm just living in MS.


I'm sure there are a ton of gourmet sausages out there, but this is what I have available to me without going on a big hunt. And I do think they taste pretty damn good too!

Thanks for the link. I've definitely been mail ordering more since moving down here. I may have to try some out.

 

[Dude]

Nothing wrong with Johnsonville if you are away from the homeland.

I look at it as I'm still supportin gthe great state of beer brats and cheese. :rockin:

 

[Bernie Brewer]

Nothing wrong with Johnsonville if you are away from the homeland.

I look at it as I'm still supportin gthe great state of beer brats and cheese. :rockin:

Yeah unfortunately that's all that you expatriates can get ahold of. There's two things that my brother simply MUST do on every trip home (he lives in NC now): Go out for a fish fry, and have some real bratwurst.

I'm actually from California. I'm just living in MS.


I'm sure there are a ton of gourmet sausages out there, but this is what I have available to me without going on a big hunt. And I do think they taste pretty damn good too!

Thanks for the link. I've definitely been mail ordering more since moving down here. I may have to try some out

You don't have to hunt. That 's just all that he posts on his site. He does regular stuff too.

 

[Celtic Ceilidh]

My husband made an awesome smoked beef brisket on Memorial Day. It's always nice to have a meal that I didn't have to cook.

 

[Cheesefood]

Nothing wrong with Johnsonville if you are away from the homeland.

I look at it as I'm still supportin gthe great state of beer brats and cheese. :rockin:

Wash it down with an ice cold MGD while you're at it - now THAT's summer picnic grub!

 

[hake10]

Ok, I'll bite!

I did my famous bratwurst and beer relish on Monday. It's real simple, but really good.

You take a couple packs of Johnsonville Bratwurst (or any other "Premium Sausage" in your area) and put them in a sauce pan with a couple good pinches of salt and pepper and cover them with your favorite beer. Pale ales work good, but I used my stout this time and it was good too, just alot dark in the end (we'll get there!).

Bring the pan up to a boil then cut back your heat to a high simmer and let it go for 15 mins. (don't let it boil too high or that will be all of your flavor out in the water!). uncovered. After simmering for 15 mins, cut the heat off and slap a lid on it and let it rest for 15 mins.

While your brats are happening on the stove, slice 2 large onions (Vidalia's are in season!) and two large bell peppers into strips ("fajita cut").

Remove the sausages from the beer and place on a paper towel on a plate and put in the fridge.

Put the onions and peppers in the beer/sausage juice in the pan and bring back up to a high simmer. Simmer until all the liquid is gone. This is your relish.

When you're ready to eat, just grill the bratwurst until golden brown, serving on a po' boy, hogie, sub, or French roll with a generous heaping of your relish and a little squeeze of a spicy brown mustard and forget about it.

Stoopid good.

Give it a shot! Ah, I still have some left....mmm, dinner.


Edit: To pacify ablrbrau and others fortunate enough to make access to premium/gourmet sausages!

Hello
I had tried your bratwurst and beer relish recipe but the food was too tangy in taste. So can you suggest me some spices that i can add on for the spicy taste apart-from onions and peppers??
Thanks

 

[vanishingpint]

Dude that thread was from 11 years ago. Not sure you'll get a reply. But maybe who knows.

 

[mikeasu]

Crockpot Italian Beef


2-3 lb beef roast (I use bottom round, but anything marbled would work)
2 c water
2 packets brown gravy mix (I try to get low sodium)
2 packets Italian dressing mix (or homemade spice blend)

Combine all ingredients in slow cooker. Cook on low for 8-9 hours. Shred and serve on buns with cheese. Add chopped onions and/or bell pepper for last 1-2 hours of cooking if desired.


Italian dressing spice blend (enough to replace 2 packets above)

1T garlic salt
1T onion powder
1T white sugar
2T oregano
1t black pepper
1/4t dry thyme
1t basil
1T dried parsley
1/4t celery seed